Food Canning

You may well remember your grandmother canning fresh vegetables and fruits during the height of the summer growing season, particularly if you or your family lived in the country. Today, many cooks shy away from the idea of canning and preserving food because the process seems to be too difficult and complicated. You may be surprised to learn; however, that it is not nearly as difficult as you might think. There are a few tips to keep in mind and you can quickly be on your way toward preserving all of those wonderful summer fresh foods.

First, if you have never canned before, it’s a good idea to start with foods that are high acid. These can be canned more safely than other types of food and you can use a very simple method to do it, known as the boiling water bath method. Basically, this is just boiling food at a very high temperature to preserve it. Foods that fall into the high acid group include almost all fruits as well as tomatoes.

Most vegetables fall into the low acid food category and in order to kill all of the bacteria that may be present they will need to be pressure cooked. This allows these foods to be safely preserved. While you won’t need a pressure canner for the boiling water bath method of canning, you will need one to cook low acid foods, such as vegetables.

To get started with high acid food preservation, you’ll need a few items on hand including canning jars in various sizes. Keep in mind that pint and quart sizes are good for pickles, applesauce, fruit, etc. If you plan to make relishes and jellies, you’ll need the smaller 8 ounce jars. Go ahead and purchase canning jars. Do not try to re-use mayonnaise or other types of jars because this may result in an improper seal, which will cause contaminated food. You’ll also need a large container in which to hold the water and the jars while they cook. Now, you can purchase a canner with a rack to hold the jars; however, if you’re just starting out you can also use a large stockpot that will allow you to immerse the jars. Just keep in mind the jars must have enough space to have at least one inch of water covering the top of the lid. Other tools you will need include a funnel, a pair of tongs, a plastic spatula and clean dish cloths.

Make sure you start by thoroughly washing your jars and lids in hot soap water and then drying them. Be sure there are no cracks or chips along the rims. Even small imperfections can cause an improper seal. Once this is done you can begin by washing and peeling your fruits and vegetables, then preparing them according to whatever recipe you are using. After the food is prepared, it can then be packed into the jars. Be sure to leave a little space at the top, at least a half an inch to one inch.

Now, it’s time to take the plastic spatula and push it down through the food in the jar. This will release any air bubbles that may have become trapped. Wipe the rims with the clean dish cloth and then cap the jars and screw down the lids. After all of the jars have been packed, cleaned and secured, you can then fill your pot or canner with water. Remember you need enough water to submerge the jars and have about an inch or so left over the top of the lids. Bring the water to a full boil and then boil for whatever time is indicated in your recipe. Usually, you’ll need to cook pickles for about five minutes, jams for about ten and other foods for upwards to about half an hour. The time is started counting after the water boils, not before.

After cooking time has elapsed, turn off heat and remove jars carefully from water. Allow to cool completely. Once cool, check to make sure the seals are secure. The seal should be lowered. If it is raised, it’s not sealed and the food should be used in the next few days. Don’t forget to label and then store in a cool, dry place.

 
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